400g of cooked lamb tripe, 300g of pickled cabbage, scallion 1 root, ginger 1 small pieces, 8 cloves of garlic, 30g of cooking oil, 2 tsps of sesame oil, 2 tsps of cooking wine, 2 tsps of pepper, 2 tsps of refined salt and 0.5 tsp of monosodium glutamate.

Exercise:

1, shred the lamb belly, blanch it in boiling water for a while, and take it out to control the water; Shred sauerkraut; Wash onion and garlic and cut into powder; Wash ginger and slice;

2. Heat cooking oil, add onion, ginger, garlic, tripe, sauerkraut, stir-fry, cook cooking wine, add a bowl of water, boil, add monosodium glutamate, salt and pepper, and sprinkle with sesame oil.

Detailed explanation of braised lamb tripe

Cuisine and efficacy: Kimchi Buqi Fang, Buxu Fang, Jianpi Kaiwei Fang, Weiyan Fang.

Taste: spiced craft: halogen

Preparation materials of braised lamb tripe:

Ingredients: 2000 grams of lamb tripe.

Seasoning: marinade 1000g.

Characteristics of salted lamb tripe:

delicious

Teach you how to cook bittern lamb tripe, and how to cook bittern lamb tripe is delicious 1. Wash the lamb belly, put it in a clear water pot and cook for 30 minutes, then take it out, wash it and drain it.

2. Boil the brine, then put it into the lamb's belly, cook for 2 hours on low heat, take it out, change the knife and put it on the plate.

The usage of Huangqi Yang Du Decoction was introduced in detail.

Cooking and efficacy: Yiqi recipe, edema recipe, stomach nourishing recipe, uterine prolapse recipe and infantile enuresis recipe.

Taste: original technology: cooking

Preparation materials of Huangqi Yangdu decoction;

Ingredients: 500g lamb tripe.

Accessories: Astragalus membranaceus 25g, black beans 50g.

Seasoning: salt 5g, pepper1g.

Teach you how to make Huangqi Yangdu soup, and how to make Huangqi Yangdu soup is delicious.

1. Wash and shred lamb tripe;

2. Wet and slice Astragalus membranaceus;

3. Wash black beans;

4. Put the lamb tripe, astragalus, black beans and refined salt into the pot;

5. Inject mutton soup and cook until the lamb belly is cooked and seasoned.

Tips-Health Tips:

1. Sheep belly can make up deficiency and strengthen the spleen and stomach;

2. Astragalus is sweet and slightly warm;

3. It can warm and tonify kidney-yang, benefit stomach, consolidate exterior, support toxin, promote granulation, promote diuresis and reduce swelling;

4. Black beans can promote blood circulation and diuresis, dispel wind and detoxify;

5. The combination of everything plays the role of benefiting qi and rising yang, stopping sweating and strengthening spleen, and tonifying deficiency;

6. It is suitable for various diseases such as physical weakness and frequent urination.

Pie-food phase grams:

Astragalus membranaceus: Astragalus membranaceus hates cortex Dictamni, which is anti-veratrum, afraid of trogopterori and windproof.

Black bean: "Notes on Materia Medica" records: "Black bean hates Radix Gentianae". Black beans should not be eaten with castor beans and magnolia officinalis.

Peasant-style kou mutton tripe

material

500 grams of fresh and clean mutton tripe, 400 grams of potherb mustard, about 50 grams of frozen tofu, 30 grams of sweet pepper, and 2 slices of raw vegetable leaves. 6 grams of seasoning salt, 5 grams of cooking wine, 5 grams of monosodium glutamate, 5 grams of fresh soy sauce, 250 grams of broth and 5 grams of starch.

Practice 1, add 1 g salt and 5g cooking wine to boil, soak the washed lamb tripe in boiling water for 30 seconds to remove fishy smell, and then take it out and put it in a bowl for later use.

2. Blanch mustard seeds and frozen tofu in boiling water for 20 seconds, take them out, put them in a clean pot, add broth, salt, monosodium glutamate and soy sauce, simmer for about 5 minutes, take them out of the pot, put them in a bowl with lamb tripe, put them in a drawer, steam them for 30 minutes on medium fire, turn them over and buckle them in the plate, and thicken the original juice with water starch.

Braised lamb tripe slices

material

500g of cooked lamb tripe, 40g of blue slices, 30g of water-soaked mushrooms, 5g of shallots/kloc-0, 0g of red peppers/kloc-0, 20g of ginger slices, garlic slices, cooking wine, 20g of soy sauce, 2g of refined salt, 2g of chicken essence, 0g of pepper, 0g of wet starch/kloc-0, 0g of pepper.

Exercise 1. Slice the cooked lamb tripe, blue slices and mushrooms. Cut the onion into sections.

2. Put the lamb belly slices into a boiling water pot and blanch them thoroughly. Heat lard in a pot and add ginger. Stir-fry garlic slices and dried red pepper, add magnolia slices and mushrooms, and add cooking wine, soy sauce and soup to boil.

3. Add belly slices, salt and chicken essence until the soup is soft and rotten, add shallots, thicken with wet starch, take out the pot and add pepper.